FOOD TECHNOLOGY

Detailed explanation-1: -Oils (such as vegetable, olive, sunflower) are liquids at room temperature. In the food industry, hydrogen is added to oils (in a process called hydrogenation) to make them more solid, or ‘spreadable’.

Detailed explanation-2: -Most of the trans fat in the foods we eat is formed through a manufacturing process that adds hydrogen to vegetable oil, which converts the liquid into a solid fat at room temperature. This process is called hydrogenation.

Detailed explanation-3: -Trans fatty acids are formed when vegetable oils undergo the partial hydrogenation process to produce margarines and shortenings. This process makes vegetable oils more saturated and results in a solid state at room temperature. Partially hydrogenated vegetable oils were first introduced to the American diet in 1911.

Detailed explanation-4: -trans fat, also called trans fatty acid or partially hydrogenated fat, fat produced from the industrial process of hydrogenation, in which molecular hydrogen (H2) is added to vegetable oil, thereby converting liquid fat to semisolid fat.